Best 5 Fennel Pound Cake Recipes

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If you're looking for a moist, flavorful, and unique pound cake, then fennel pound cake is the perfect recipe for you. This classic dessert combines the sweet and aromatic flavor of fennel with the richness of butter and sugar, creating a cake that is both delicious and visually appealing. Whether you're serving it for breakfast, brunch, or dessert, fennel pound cake is sure to be a hit.

Here are our top 5 tried and tested recipes!

FENNEL UPSIDE-DOWN CAKE



Fennel Upside-Down Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup sugar
2 small or 1 large bulbs fennel, halved and sliced into 1/8-inch half moons
1/8 teaspoon kosher salt
1 tablespoon lemon juice
1 cup flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup milk, room temperature
2 eggs, room temperature
2/3 cup extra-virgin olive oil, plus 1 teaspoon for greasing pan
1 teaspoon lemon zest
1/4 teaspoon fennel pollen or ground fennel seed
1/3 cup seedless raspberry jam
1 tablespoon lemon juice.
Fennel fronds, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
  • For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly.
  • For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
  • For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
  • Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce.

WORLD'S BEST FUNNEL CAKES



World's Best Funnel Cakes image

Whether it's in the morning, lunch, or afternoon, this recipe makes a good snack. Top with confectioners' sugar!

Provided by kdogisthebest

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup vegetable oil for frying, or as needed
1 ¼ cups all-purpose flour, or more if needed
½ cup white sugar
½ cup water
½ cup milk
1 egg
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
  • Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
  • Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 57.1 g, Cholesterol 48.9 mg, Fat 3.5 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 574.2 mg, Sugar 26.7 g

FUNNEL CAKES



Funnel Cakes image

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 cakes.

Number Of Ingredients 10

2 large eggs, room temperature
1 cup 2% milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.

FUNNEL CAKES



Funnel Cakes image

You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.

Provided by TARMIA

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 6

Number Of Ingredients 8

8 cups vegetable oil for frying
1 ½ cups milk
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup confectioners' sugar

Steps:

  • In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
  • In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
  • While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g

CANDIED-FENNEL-TOPPED LEMON CAKE



Candied-Fennel-Topped Lemon Cake image

Provided by Maggie Ruggiero

Categories     Cake     Dessert     Easter     Mother's Day     Lemon     Fennel     Butter     Buttermilk     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For candied fennel:
1 small fennel bulb
3/4 cup sugar
3/4 cup water
3 (3-inch) strips lemon zest, thinly sliced
1 teaspoon fennel seeds
For cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/2 teaspoons grated lemon zest
3/4 cup well-shaken buttermilk
Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer
Accompaniment: lightly sweetened whipped cream

Steps:

  • Prepare cake pan:
  • Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.
  • Make candied fennel:
  • Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.
  • Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.
  • Make cake:
  • Preheat oven to 350°F with rack in middle.
  • Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.
  • Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.

Tips:

  • To achieve the perfect texture, make sure the butter and eggs are at room temperature before mixing.
  • Cream the butter and sugar together until light and fluffy for a smooth and even cake batter.
  • Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  • Sift the flour and baking powder together to avoid lumps in the batter.
  • Fold in the dry ingredients into the wet ingredients gently using a spatula, being careful not to overmix.
  • To ensure even baking, tap the cake pan on the counter a few times before placing it in the oven.
  • For a moist and flavorful cake, use fresh fennel seeds and zest.
  • If you don't have a bundt pan, you can use a loaf pan or two round cake pans.
  • Store the cake in an airtight container at room temperature for up to 3 days, or freeze it for up to 2 months.

Conclusion:

The fennel pound cake is a delicious and versatile cake perfect for various occasions. With its moist texture, delicate fennel flavor, and elegant presentation, it's sure to impress your friends and family. Whether you serve it as a snack, dessert, or part of a special brunch, this cake is guaranteed to be a hit. So, gather your ingredients, preheat your oven, and embark on a culinary journey that leads to a delightful fennel pound cake experience. Enjoy the process of baking, savor the enticing aroma filling your kitchen, and indulge in the delectable flavors of this fennel-infused treat. Remember, baking is a form of art that brings joy and satisfaction, and the fennel pound cake is a testament to that. Happy baking!

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